A healthy and filling meal that is ready in under 15 minutes. Packed with fiber, protein, and nutrients and topped with an amazing gochujang sauce. This Vegan Poke Salad is the perfect meal to eat on a hot day or to use as meal prep.
Poke bowls are a meal that always hits, but this Vegan Poke Salad recipe is a mix of salad and poke bowl that is truly the best of both worlds. Plus, you really can’t go wrong with this gochujang sauce! It’s so delicious and can honestly be used for a variety of dishes, but it brings this easy salad up to a meal you’ll crave.
Ingredients you'll need to make this Vegan Poke Salad:
- Gochujang – Make sure the gochujang you choose is vegan! Many have fish, but there are plenty of vegan-friendly options too just make sure to check the ingredients.
- Sesame oil
- Agave – Alternatively, maple syrup also works.
- Soy sauce
- Rice vinegar
- Firm tofu
- Garlic – Crispy garlic is a must for poke bowls in my humble opinion, it gives great flavor without much effort!
- Cooked white rice – I opt for sushi rice, but any type is good. You could also use brown rice if you prefer.
- Greens – I use a mix of chopped romaine and spring mix, but use your favorite salad greens.
- Soft tofu – If you don’t like the texture of soft tofu you can sub this for edamame or more firm tofu.
- Cucumber
- Purple cabbage
- Fresh chili – Any type of fresh chili works, I prefer Thai chilis or jalapeños for this recipe. Omit this if you’re not a fan of spice.
- Green onion
- Shiso furikake – This is a dried rice topper that has an amazing vibrant flavor. For a low-sodium option that imparts the same flavor, julienne some fresh shiso leaves which you can find at most Asian markets. If you can’t find shiso furikake or fresh shiso, you can substitute it for thinly sliced nori or roasted seaweed.
Notes:
Too much sodium?
If you need to monitor your sodium I recommend choosing a low-sodium soy sauce and gochujang and opting for unsalted nori or fresh shiso leaves instead of the shiso furikake.
Vegan Poke Salad
A healthy and filling meal that is ready in under 15 minutes. Packed with fiber, protein, and nutrients and topped with an amazing gochujang sauce. It's the perfect meal to prep.
Makes 4 servings
Ingredients
Gochujang Sauce
- 3 tbsp gochujang
- 2 tbsp sesame oil
- 2 tbsp agave
- 1 tbsp soy sauce
- 2 tsp rice vinegar
Vegan Poke Salad
- 1 block firm tofu cubed
- 4 cloves of garlic
- 2 c cooked white rice
- 4 c greens
- 1 block soft tofu cubed
- ½ c cucumber halved and sliced
- 1 c purple cabbage chopped
- gochujang sauce
- 1 sliced fresh chili I've used a red Thai chili
- 1 green onion stalk chopped
- 2 tbsp shiso furikake
Instructions
- First place the cubed firm tofu in an air fryer or a nonstick skillet and fry until crispy, 5-10 minutes.
- Then mince the garlic and sauté in a small skillet or with the firm tofu until crispy, 2-3 minutes, and set aside.
While the firm tofu cooks, make the gochujang sauce.
- In a small bowl combine all sauce ingredients and whisk until smooth.
Time to assemble.
- Once the firm tofu is fried to your liking, divide the rice, greens, firm and soft tofu, cucumber, and cabbage between four bowls.
- Generously drizzle the gochujang sauce over the bowls then sprinkle the crispy garlic, sliced chili, green onion, and shiso furikake on top.
Nutrition
For one serving: Calories: 390 cal | Carbohydrates: 43 g | Protein: 20 g | Fat: 16 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Sodium: 1,300 mg | Potassium: 249 mg | Fiber: 6 g | Sugar: 13 g |